Vegetable Beef Soup is a hearty and comforting dish that combines tender chunks of beef with a colorful array of vegetables, all simmered together in a rich, flavorful broth. This classic soup is perfect for chilly days or when you’re craving a satisfying meal that warms you from the inside out. The beef is seared to lock in its juices, then slow-cooked with carrots, potatoes, celery, and tomatoes, creating a soup that’s both nourishing and delicious. Easy to prepare and perfect for leftovers, this Vegetable Beef Soup is a wholesome, one-pot meal that’s sure to become a family favorite.
Ingredients:
- 1 lb beef stew meat, cut into bite-sized pieces
- 2 tablespoons olive oil
- Salt and black pepper to taste
- 1 onion, chopped
- 3 cloves garlic, minced
- 3 carrots, sliced
- 2 celery stalks, sliced
- 2 potatoes, peeled and diced
- 1 can (14.5 oz) diced tomatoes, undrained
- 6 cups beef broth
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 cup frozen peas
- 1 cup corn kernels (fresh, frozen, or canned)
- Fresh parsley, chopped (optional, for garnish)
Instructions:
- Sear the Beef:
- In a large pot or Dutch oven, heat the olive oil over medium-high heat. Season the beef stew meat with salt and black pepper. Add the beef to the pot and sear on all sides until browned, about 5-7 minutes. Remove the beef from the pot and set aside.
- Sauté the Vegetables:
- In the same pot, add the chopped onion, carrots, and celery. Sauté for about 5 minutes, until the vegetables begin to soften. Add the minced garlic and cook for another minute until fragrant.
- Simmer the Soup:
- Return the seared beef to the pot. Add the diced tomatoes (with their juice), beef broth, bay leaf, thyme, and oregano. Bring the mixture to a boil, then reduce the heat to low. Cover and let the soup simmer for 1-1.5 hours, or until the beef is tender.
- Add the Remaining Vegetables:
- Stir in the diced potatoes, green beans, peas, and corn. Continue to simmer the soup for an additional 20-30 minutes, until the potatoes and green beans are tender.
- Serve:
- Remove the bay leaf from the soup. Taste and adjust seasoning with salt and black pepper if needed. Ladle the soup into bowls and garnish with chopped fresh parsley if desired.
Enjoy this Vegetable Beef Soup as a hearty and nutritious meal that’s perfect for warming up on a cold day!
